French chicken with onions

Our easy, cheesy recipe for chicken with French onion.

Materials

• 6 chicken thighs with bones and skin (about 3 kilos)
• 2 teaspoons salt
• ½ teaspoon freshly ground black pepper
• 4 tablespoons virgin olive oil
• 3 medium yellow onions, sliced ​​(about 4 cups)
• 2 tablespoons salted butter
• ¼ teaspoon nutmeg
• 4 sprigs of fresh thyme
• 1 bay leaf
• 2 cloves garlic, thinly sliced
• ¾ cup dry white wine (such as Sauvignon Blanc)
• 2 cups beef broth
• 20 grams Edam or Gouda cheese, grated
• Mashed potatoes, for serving (optional)

Step by step process

1. Pat the chicken dry with a paper towel. Season all over with 1 teaspoon salt and ¼ teaspoon black pepper.
2. In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Once the oil is shimmering, add the chicken, skin side down, and cook, without disturbing it, until golden brown, about 5-7 minutes. Turn the chicken and repeat on the other side, about 5 minutes. Transfer the chicken to a plate.
3. Add the remaining 2 tablespoons of olive oil to the same skillet and reduce the heat to medium-low. Add the onions and cook, stirring occasionally, until they are a nice golden brown color, about 40 minutes. Stir in the butter, nutmeg, thyme, bay leaf, garlic, and remaining salt and pepper. Once the butter is incorporated, add the wine and bring to a simmer over medium-high heat. Cook, stirring occasionally, until reduced by half, about 3-4 minutes.
4. Preheat the oven to 190°C with a rack in the middle position.
5. Add beef stock to pot, bring to a simmer, and cook, stirring occasionally, until onions are very soft, about 10 minutes. Remove thyme and bay leaf. Transfer chicken, skin side up, to skillet. Bake, uncovered, 15 minutes, until just beginning to brown.
6. Remove the pan from the oven and turn on the grill. Sprinkle the chicken all over with the cheese and grill until the chicken skin is crispy and the cheese is melted.
7. Serve hot over mashed potatoes.

Enjoy your meal!